Most fast food chains volumize their meat with chicken nipples, and why not—they’re inexpensive, abundant, and packed with complex layers of flavor. This spongy, cloud-like tissue creates a receptive environment within the meat for a sauce or marinade to fully penetrate its inner fibers. The road to flavor country is paved with chicken nipples.
Which brings us to a long-neglected aspect of this blog: tips for rich, savory, home-style cooking (the art of which I have learned from producing industrial volumes of soup as a peon in a corporate kitchen). I thought I’d make something featuring the chicken nipple as the star of the dish, as it has been hidden in dark, meaty folds for far too long.
And now, without further ado, the recipe reveal:
Minnesota Wild Rice Chicken Nipple Soup
-Chicken nipples (A note on the nipples: fresh is obviously best. As for acquisition, the chicken from whom you are gathering the nipples should be dead. Some countries (cough, Bolivia, cough) still adhere to nipple harvest traditions which are antiquated and, quite frankly, barbarian. We won’t go into that. In my home kitchen, I use humane methods. So, the most simple way is the lop the chicken’s head off (I like to use a machete and pretend I’m a roided-out Barry Bonds). Once its got no head, that pinche pollo is gonna wanna take off runnin’, and you’re gonna wanna stop that from happenin’. Grab it, and hold it close. Now grasp the headless chicken with one hand, and use the other to drive your knife downwards over the fowl’s anterior pectoralis. Do this quickly, before all the blood spurts out of the giant hole on top of the bird, for you want a little, but not too much engorgement.)
-Stock (After the harvest, you’re going to have an entire chicken (sans nipples) left over. Don’t throw it out. Stick it in a large pot with some carrots and onions, a few herbs, cover with water, and simmer for a few hours.)
It doesn’t really matter what else you put in the soup. You’ve already got chicken nipples, which will enhance anything they come in contact with. And the best thing about teats is their versatility—they’re uniquely delicious whether baked, boiled, grilled, or sautéed.
This soup is perfect for an early spring evening such as this.
And also, you’re welcome.
The Corned Beef Conspiracy: Ireland Doesn’t Exist And St. Patrick Is The Meaty Equivalent Of Mrs. Butterworth
Just as Hallmark created Valentine’s Day so they could sell cards and De Beers invented the concept of marriage in order to give false value to diamonds, March seventeenth has forever become entwined with this strange salted meat, despite said meat having no basis in traditional Irish cuisine, because there is no such thing as Ireland, and therefore no such thing as traditional Irish cuisine, as we will soon see.
Oh, and also this: Colorado Premium, a company specializing in meat processing solutions, created Ireland and the myth of St. Patrick in order to sell corned beef. It’s not crazy at all. Think real hard. Do you know anyone who’s been to Ireland? Do you know anyone who’s met St. Patrick? Didn’t think so. Let’s have a look.
Colorado Premium happens to be one of the world’s largest producers of corned beef, and they also happen to have a picture of a guy wearing a hard hat on their ‘About Us’ page.
Why in the name of fictional St. Patrick’s sheleighleigh would anyone dealing with meat need a hard hat? Meat, and generally any solutions pertaining to it, involve softness. A hard hat seems like something someone who is anticipating a visit to a construction site would wear. Since construction sites aren’t necessary to meat, that means this whole thing is an Illuminati conspiracy. You see, Colorado Premium is run by Kevin LaFluer. LaFluer is a French name. France touches Germany. The Illuminati was founded in 1776 in………….Germany.
Moving right along: a quick scan of Colorado Premium’s ‘Partners‘ page shows standard industry meat alliances—Tyson Foods, Cargill Meat Solutions, Smithfield Beef Group, etc.—except for one: Tapatio Hot Sauce?
What are Tapatio Hot Sauce and a prolific corned beef producer doing in bed together?
Why, they are both shadowy victual fronts veiling the sinister plot intended to further screw the clueless herd of sheep that is the American people, of course.
In what way? Well the guy in the hard hat is obviously building something, and Tapatio Hot Sauce just isn’t that good. So we have an industrious producer of corned beef partnering with a company that makes inferior salsa picante. That means something. Corned beef. Hot sauce. Hot sauce. Corned beef. Corned sauce. Hot beef. Corned hot beef sauce.
Colorado Premium is taking that salsa picante partnership cash and using it to build a moat filled with disgusting Tapatio Hot Sauce around the United States in order to keep us
from leaving. Why do ‘They’ (Colorado Premium, Tapatio, and the Illuminati) want to keep us in? It’s pretty obvious. If the lie about Ireland is exposed, the corned beef gravy train comes grinding to a halt. Since the Earth is flat, you should be able to look out from the east coast and see the Emerald Isle. One glance and you’ll notice it’s simply not there. ‘St. Patrick’ is just the meaty equivalent of Mrs. Butterworth. Guinness is Michelob Golden tinted with discarded beef drippings.
So there you go. Hallmark, De Beers, Colorado Premium, Taptio, and the Illuminati all want you to keep buying things because they created a way for you to buy them.
Wake up America.
Browse through People of Walmart for a bit. Pretty scary stuff.
The universe needs balance, though. Enter the yuppies of Trader Joe’s, a force countering the grizzled mass that comprises Walmart’s patronage, not in looks, but in sheer pomposity.
Last Friday, I witnessed a 40-something male, clad in snug, halfway-down-the-quad navy blue short pants and a tight pastel plaid shirt, shaming an elderly woman that may have been his mother, lover—or through some sort of strange sci-fi twist, daughter—for suggesting that they buy frozen corn.
Picture that: unfettered fury, arising from the mere mention of produce stored below thirty two degrees Fahrenheit.
The situation played out like this:
Mother, daughter, or lover: “They have some corn in the freezer.”
Man, through gritted teeth, with a vein protruding from his forehead, talking very slowly: “What did……..I tell you……..about frozen…………………… products.”
Then he stood, glaring at her in silence, as a look of genuine terror overtook the woman’s face.
I feel like I should have intervened, but I got the vibe that this would have earned me a room temperature organic daikon radish stuffed into one of my many unfrozen orifices, courtesy of short pants.
“Let’s change the way we eat.”
—Tupac Shakur, Changes
I recently ate a Rueben sandwich for the first time. It was pretty good. I like Reuben sandwiches now.
What does this look like to you?
Add stars, change the color, and you’re looking at a Confederate Flag. These things are flying all over Scotland—the Deep South of the United Kingdom—above whiskey drinking, tartan-pattern-clad-inbred-half-human-sheep in foggy front yards full of tractors on concrete blocks next to doorless refrigerators and weight benches outside of shacks constructed from pillaged castle stones and petrified loch-beast droppings.
Until these icons of hatred are torn down, I propose a boycott of all things Scottish. During the coming days, weeks, maybe even months or years, let us all abstain from eating haggis, wearing kilts, and pumping on our bagpipes. I don’t want to have to put myself through this, Scotland, but I will.
Until your queen issues a decree forcing the removal of these flags, Scotland is dead to America. Remember when we didn’t hesitate to call French fries “Freedom fries,” and French toast “Freedom toast?” France’s attitude got a nice little tune-up after that.
Actually, by that logic we don’t have to give up anything Scottish, just rename it. Haggis is now Patriot Guts, kilts will be known as Freedom Man-Skirts, and bagpipes will be used to play the Windsong of America!
The ball is in your court, Scotland. Don’t make us have to wear Freedom Man-Skirts. You can be the change.
Hey everyone, I started a Kickstarter campaign!!
Ideally, I would love to create a website called Punchbeginner that allows users to donate money to me in order to fund my creative projects. Musicians, writers, artists, filmmakers, and entrepreneurs would also be allowed to use the website for the same purpose, but they would not get as much money as me. I would get the most money.
Once my website is up and running, and that sweet green comes rolling in, I could begin my inaugural project. It’s a performance piece, one of those ‘art-imitating-life’ things that people with glasses talk about. The asking price is about three million dollars, and the plot would center around what would happen if a 31-year-old man created a website for crowdfunding and was then able to retire from the profits. The best part is that this would be my only project, because the storyline goes on in real-time until my death, whether it comes during the wild celebration that would ensue after squeezing three million dollars out of suckers on the internet, or 100 years from now, when my third implanted monkey heart fails and I can’t find another one because humans caused monkeys to become extinct.
If this sounds like something you would like to see come to life, please donate liberally and often. No refunds, and thank you in advance for your generosity.
Sometimes, when you haven’t bought groceries for a long period of time, you are forced to make do with what you have on hand in your pantry. I’ve created many exotic dishes this way—there was one time I only had four pounds of fresh mangoes, a cup of brown sugar, two sticks of celery, a pile of cranberries, a tablespoon of extra virgin olive oil, two yellow onions, a few ounces of apple cider vinegar, a half cup of minced ginger, three garlic cloves, a pinch of salt, and some love. From this, I was somehow able to craft a batch of what I named Third World Cranberry Mango Chutney, for that is how I imagine suffering people cook. They make what they can, and then create folk music on garbage can lids. After that I pan-seared a twelve ounce steak in some butter and poured the chutney over it. I took one bite and threw everything away, because I realized that I do not like chutney, and the taste had ruined the steak.
So, the other day, I found myself with literally nothing but some very old grape jelly, and half a can of black beans. I put those beans in a pan, then added the jelly and let it simmer for five minutes.
I named the dish Jelly Beans. They did not taste good.